Homemade hamburger buns

Do you like fast food and can't imagine life without burgers? Then my today's recipe for hamburger buns will definitely come in handy! After all, it is not at all necessary to buy these delicious and hearty sandwiches in fast food establishments - they can be easily prepared at home from simple and affordable products.

According to this recipe, buns for hamburgers are not only very tasty, aromatic, but also beautiful - you can hardly distinguish them from purchased ones. The delicate, uniformly porous, fine-mesh crumb is hidden under the thinnest, soft crust covered with sesame seeds. By the way, such buns retain their freshness for a long time, and they also tolerate freezing well, so they can be prepared for future use.

We will make the dough for hamburger buns in a sponge way. This amount makes 6 delicious round beauties, so if you need more, double the proportions. But then you have to bake homemade hamburger buns in two passes, since no more than 6 pieces fit on one baking sheet.

Ingredients

• Dough:
• Wheat flour of the highest grade (75 grams)
• Water (50 milliliters)
• Fast acting yeast (1 pinch)
• Dough:
• Wheat flour of the highest grade (220 grams)
• Water (140 milliliters)
• Fast acting yeast (1 gram)
• Sugar (12 grams)
• Cooking Salt (6 grams)
• Milk powder(11 grams)
• Butter (23 grams)
• White sesame(1 tablespoon)

Directions

1. The recipe for hamburger buns includes the following ingredients: premium wheat flour, water, fast-acting yeast, granulated sugar, salt, milk powder, white sesame seeds, and butter. Instead of fast-acting yeast, you can use dry (the same amount) or fresh / pressed (exactly 3 times more) yeast. In this case, they will need to be first diluted in water, and only then added to the flour.
2. So, first of all, let's make a dough. Perhaps you are asking what the dough is and what it is for. I will not write for a long time, that the point is that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, water and yeast helps to achieve a softer and more porous crumb, as well as richer taste and aroma of baked goods. We will make a thick dough, for which we sift 75 grams of premium wheat flour into a bowl and add a pinch of fast-acting yeast there.
3. Mix everything thoroughly and pour 50 milliliters of water. The water should not be warm, but preferably a little cool so that the dough does not ferment very quickly.
4. Mix everything with your hand so that the flour is completely moistened and there are no dry lumps left. It is not necessary to stir for a long time, just until it is relatively homogeneous. You should get a slightly sticky and rather dense dough that gathers well into a lump. We tighten the bowl with cling film or cover with a lid and leave for 12-16 hours at 18-20 degrees for fermentation. It is best to stew in the evening so that you can bake homemade hamburger buns in the morning. The fermentation time may differ depending on the room temperature.
5. A sign that the dough is leavened will be its appearance. Firstly, the initially rather thick dough will noticeably liquefy, greatly increase in volume, it will all be saturated with bubbles.
6. If you start kneading the dough, the dough will stretch with long threads - it swelled well and formed gluten, which is responsible for the porosity and airiness of the crumb of future hamburger buns.
7. Pour some warm water over the dough with 140 milliliters and knead everything with a fork to get such a heterogeneous mass.
8. Now, in a different container suitable for kneading, mix together 220 grams of sifted premium wheat flour, 1 gram (one third of a teaspoon) of fast-acting yeast, 11 grams of milk powder, 6 grams of salt, and 12 grams of sugar. ... It is clear that you will need a kitchen scale, but you cannot do without them.
9. Mix everything so that the dry ingredients for the dough are evenly distributed throughout the mixture. Then we pour the dough, which we have already mixed with water.
10. Now you can stir the dough with a fork or spoon so that the flour absorbs the liquid. Undoubtedly, you can immediately knead the dough with your hands if that's more convenient for you. And if you want, you can use a food processor (hook attachment) or a bread maker. When the flour has absorbed the water, we begin to introduce soft butter into the dough.
11. You need to knead the dough for buns for a long time and intensively - for about 10 minutes. It turns out to be unusually soft, delicate, completely homogeneous and smooth. We round it into a bun and leave in a bowl, tightened with cling film or covered with a lid, for 45-60 minutes in warmth for fermentation. You can put a bowl in the microwave with a glass of boiling water, then you don't need to cover the dough - it won't wind up. Or place the dishes with the dough in the oven with the light on, but cover the dough so that it does not dry out and cover with a crust.
12. When the dough has doubled in volume, you can proceed to the next stage - forming hamburger buns.
13. To do this, sprinkle the table with wheat flour a little (its amount is not indicated in the ingredients) and divide the dough into 6 parts of the same size. I weighed the dough on a scale, it turned out 6 pieces of 88 grams. Why is it so important that the buns are the same size? First of all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is also important - ready-made homemade hamburger buns will all be just a selection.
14. Forming these buns is very simple and straightforward. Sprinkle a bit of dough with wheat flour so that it does not stick to your hands. Then, with the palm of our hand, beat the dough into a cake several times to remove excess air - there are no big pores in the finished buns.
15. Now we round off the workpiece - we pull the dough from the edges to the center, pressing with our fingers so that it does not crawl back.
16. We pinch the seam well so that the workpieces are not deformed during the proofing process.
17. Turn the dough ball over with the seam down and round the future buns. It's quite difficult for me to show the process without video, but I'll try to describe it. We squeeze the working palm, spreading our fingers, as if holding a large orange. We cover the workpiece with our palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we kind of bend the dough inward with 4 fingers, but without pressure.
18. Thus, we will roll up all 6 blanks for buns. They come out so neat and smooth.
19. Transfer the balls to a baking sheet, which I advise you to cover with baking paper. Leave a decent distance between the pieces, as the dough will increase in volume very much. I had a new parchment that I hadn’t worked with yet, so I sprinkled it with flour additionally. As it turned out, I was in vain worried - the paper is of excellent quality. We cover the blanks with a film, which must be rubbed with flour so that the dough does not stick, and leave at 27-29 degrees for one and a half to two hours. Proofing time for hamburger buns depends not only on the strength of the yeast, but also on the temperature in the room.
20. This is how the workpieces looked after 1 hour and 40 minutes - it's time to bake them. In advance, we did not forget to turn on the oven to warm up at 200 degrees.
21. Sprinkle the blanks with warm water from a spray bottle and sprinkle with white sesame seeds - just like at McDonald's. Due to moistening the surface of the workpieces, sesame adheres perfectly.
22. We bake our homemade hamburger buns for 20-25 minutes at 200 degrees until a pleasant golden brown crust.
23. Remove the finished buns and let them cool completely on a wire rack so that the lower part does not get wet from the condensation.
24. Such a delicate, uniformly porous, fine-mesh crumb is obtained from these lovely beauties. The thinnest crust is practically absent. You can make homemade burgers, cheeseburgers, and fishburgers.